Cured short braised pork belly with chanterelles and chimichurri sauce

I’ve been wondering lately about sauces used in other countries. And this sauce has come up a lot. So I was just curios… And I tried to combine different elements. A kind of asiany short braised cured pork belly with europeany sautéed chanterelles and a South American sauce and here is the result.

Ingredients:

cured pork belly

sugar

olive oil

soy sauce

flat leave parsley

garlic

vinegar

salt&pepper

chilli flakes

dried oregano

white wine

butter

chanterelles

Method:

prepare the chimichurri sauce in advance, because it’s even bettere on the second day;

roughly chop the parsley and put it in a blender with garlic, dried oregano, vinegar, chilli flakes, salt&pepper blizz, and drizzle the olive oil;

shortly boil the cured pork belly and cut it into smaller chuncks;

in a pan heat some olive oil, add some sugar and briefly sautée the pork, deglaze with soy sauce and put aside to cool down;

sautée the chanterelles in a little bit of olive oil, add the wine and once it has evaporated add a small cube of very cold butter and stir;

serve all together.

Cured short braised pork belly with chanterelles and chimichurri sauce

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About me

I love to eat and to cook. And is there anything better than having a cocktail or a glass of wine and some wonderful little nibbles at five o’clock?
Let’s face it, it’s always five o’clock somewhere in the world...